Spick and Span

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Spick and Span

Units of CompetencySITXOHSO02A —Follow Workplace Hygiene Procedures SITHACS006A -Clean premises and equipment

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Follow workplace Hygiene procedures

Part B syllabus Key terms and concepts

Glossary HSC advise

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Key Terms/ Concepts

At the completion of this unit you should have an understanding of these terms and concepts.

contamination cross-contamination environmental hygiene health issues hygiene hazards hygiene practices and procedures personal hygiene

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Module Overview

This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the nil contamination of food and other items that might put customers, colleagues and self at a health risk.

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Hygiene

-Hygiene refers to the cleanliness and sanitary conditions that promote health and safety.

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Activity

1. Write down TEN hygiene rules you would expect staff working in a restaurant to follow.

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In the Hospitality industry hygiene covers three main areas

Personal hygiene Environmental hygiene Food hygiene

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Discussion

As a customer what hygienic procedures would you expect staff working in a Hospitality establishment such as a restaurant to follow?

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Writing task

When you go out for a meal or drink at a restaurant what would you expect?

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Reflection

Would you return to a place where the staff were dirty, the crockery and glasses were chipped or cracked and, the bathrooms smelt or were dirty?

Or return to somewhere you ate and became sick? Would you ever go back to a place where you saw rats or cockroaches scurrying around?

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Personal Hygiene

Refers to the standards of cleanliness and personal presentation of ALL food handlers.

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A Food Handler:

is any person who handles, prepares, cooks or serves food as part of their occupation.

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PERSONAL HYGIENE

Brainstorm the hygiene standards expected in the areas associated with personal hygiene.

Hands and nails Hair including facial hair Uniform and clothing Skin Oral hygiene- teeth and breath Makeup Accessories including jewelry

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Discussion

Q: Why is it important for food handlers to maintain a high level of hygiene?

A: Maintaining a high level of personal hygiene is required by law under the Food Act 2003 NSW and the Food Regulation 2010 NSW.

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Activity

List 10 personal hygiene rules.

Stimulus: Garfield Cartoon.

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Activity

Contrast the characteristics of good and bad personal hygiene

Which Chef would you want to cook your dinner?

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Reading and Discussion

Article ‘ High School children fail basic hand washing test’

Source: www.foodsafety.asn.au

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Correct procedure for washing your hands

Demonstration Write a procedure for the correct way to

wash your hands.

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For hand washing to be effective you need:

warm running water Liquid soap single-use towels (paper) A designated hand washing sink.

Competency Task link: Hygiene poster refer to pages 7-10 of your Hospitality text

to assist you.

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When should you wash your hands?

You should wash your hands before commencing or recommencing work with food When handling equipment after -handling raw food

-using the toilet-smoking-coughing, sneezing or blowing the nose-eating or drinking-touching the hair, scalp or any wound.

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Characteristics of good personal hygiene.

Personal grooming -Oral hygiene -Use disposable gloves when handling food -Washing hands after using bathroom, eating,

handling garbage or smoking, before starting work & before touching food or equipment.

-Use brightly coloured band-aid for cuts & sores. -Minimise the risk of food poisoning and transfer of

infectious diseases by avoiding the handling of food when you are ill.

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Environmental hygiene:

refers to the cleanliness and upkeep of the kitchen environment.

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Areas associated with environmental hygiene

Furniture, fixtures and fittings Crockery and glassware Kitchen equipment and utensils Kitchen benches, walls, sinks and floors Food storage areas- cool room, freezer, dry

stores Guest rooms and bathrooms Food and beverage service areas

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Continued……..

Front foyer/ reception area Street entrance and car park Leisure facilities- swimming pools, gym, spas Guest facilities- laundry, change rooms,

games rooms Cellar and store areas and loading docks

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Continued…..

All of these areas need to hygienically maintained by cleaning and sanitizing on a regular basis.

Cleaning: to remove particles of food, dust, dirt or other contaminants.

Sanitizing: applying heat and/ or chemicals to a surface to destroy microorganisms, including disease causing bacteria

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It’s important to maintain a high level of environmental hygiene.

Maintaining a high level of environmental hygiene is required by law under the Food Act 2003 NSW and the Food Regulation 2010 NSW.

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Procedures and characteristics of good environmental hygiene

Regularly clean, sanitize and maintain the premises Regular pest control measures are taken Implement a daily cleaning schedule Maintain, clean and sanitize equipment ( ensuring

any used for storing or holding HOT or COLD food is kept at the required temperature)

Maintain food and beverage service areas at the highest standard of hygiene

Follow your workplace ‘NO smoking’ Requirements. Do not smoke in food preparation and storage areas.

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Other areas of environmental hygiene include:

The air conditioning system. The control of pests and vermin. Strict procedures for the safe purchase and

acceptance of food and beverage items. Handling, storage and removal of garbage. Sorting and cleaning of linen.

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Pest Control

Actions designed to control and eradicate pests and vermin from workplaces.

Common Pests/ Vermin in Hospitality Establishments

-Rats and mice- Flies- Cockroaches

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Rats and Mice

They are attracted by dirty rubbish areas. Their available food supply is found in

garbage areas or inside buildings. They get into premises through open drains,

cracks and holes, open windows and under doors that do not seal properly.

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Flies

They breed in rubbish and decaying matter, such as food and animal droppings.

They fly in open windows and doors, and ride on our backs, etc.

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Cockroaches

They breed in dark, warm moist areas such as refrigeration motors, hot water systems, and the casings of large equipment ( steamers and microwaves)

Cardboard boxes lying around also encourages cockroaches to breed.

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Ants

Ants are attracted by food waste/scraps lying around or unclean equipment and surfaces.

Ants usually form trails and become more apparent in the warmer months of the year.

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Fleas, Lice or Weevils

Fleas and lice are found in hair, carpet and may travel in luggage.

Weevils are found in dry food and webs may indicate their presence.

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Mosquitoes

Mosquito's may be come a problem in warmer months particularly if there is a water source nearby.

Water sources may include pool areas, water features or ponds.

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Control measures

Keep all doors and windows covered with fly screens.

Install water pumps or plant citronella plants around water sources to deter mosquitoes from multiplying.

Install a blue light zapper to control flies in the kitchen and food preparation area.

Keep garbage bins covered Keep garbage storage areas clean. Do not allow other rubbish such as cartons, cans

bottles or old equipment to lie around and build up.

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Seal all food, ensure stock rotation and inspect food storage areas and check food deliveries thoroughly on arrival.

Have no uncovered drains. Leave no food lying around the kitchen at night. Keep all food storage areas spotlessly clean. Ensure all food is stored off the floor. Ensure all benches and equipment is raised off the floor to allow for

regular cleaning- especially the commercial dishwasher. DO NOT use regular fly sprays in food preparation areas or food service

areas as the spray droplets contain chemicals that can contaminate food.

Have a reliable pest control company conduct a regular pest control program.

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Pest control procedures

Deny access: Block and seal any areas where pests can enter.

Deny food: All food should be stored in airtight containers. Do not leave food out overnight to defrost because this is when vermin are active, after you have gone home and the area is quiet and dark.

Look: look for droppings, nibbled packets in dry store, baby cockroaches appearing from steamers or microwaves when operating.

Pest Control: No sprays. Blue light zapper, baits and traps in areas where they are away from food. Arrange a pest control program with a reliable company.

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Activity:

Use the internet to locate the contact details of a Commercial Pest Control Company that specialises in providing pest control in a commercial kitchen of a Hospitality enterprise.

Read Article “ Live Cockroaches found in KFC outlet”. Discuss the consequences of poor pest control.

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Waste Disposal

Securing and removal of unwanted products and garbage.

Garbage disposal must be: -hygienic -safe -conscientious of the impact on the

environment

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Types of waste produced by Hospitality Establishments

Brainstorm

Discuss how this waste can impact on the environment.

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Legislation governing the disposal of chemical waste

Protection of the Environment Operations Act 1997 (NSW) and amendments

Codes of Practice (WorkCover NSW) Control of Workplace Hazardous Substances

Use the internet to investigate and outline the features of the Protection of the Environment Operations Act 1997 (NSW) and amendments

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APPROPRIATE HANDLING AND DISPOSAL OF GARBAGE

All food debris in the kitchen should be placed in a self closing bin and removed from the kitchen area as soon as possible.

Bins should be pest and leak proof and easy to clean.

They should be washed and sanitized as soon as they are emptied.

Bins are best placed towards the end of work benches and close to exits so when removed they are not carried past food preparation areas.

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Continued……………

You should remove your apron and change your gloves for sorting and carrying out garbage.

Always wash your hands thoroughly after this task. Other non-food waste should be sorted into the

appropriate recycling containers or, if it is not recyclable, it should be placed in the general waste bin.

These bins should be covered and made of material that is pest and leak proof and easy to clean.

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Continued……………

The recycle bins should be washed and sanitized each time they are emptied.

Where possible, the recyclable garbage itself should be rinsed to prevent offensive smells.

Recycling bins should be kept in a closed area away from food preparation and food storage areas.

Hands must be washed thoroughly after sorting and carrying out recyclable garbage.

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Consideration for the environment

Waste disposal that is environmentally friendly can be a good marketing point for hotels and food service organizations.

Examples -Organisations advertise that organic kitchen waste is

converted to compost. -Water from rinsing and washing is recycled for use in garden

sprinkler systems. Most organizations are conscientious about recycling paper

and packaging materials, and containers made of plastic, glass or aluminum.

Other waste can be compacted to reduce the amount of landfill space required.

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Case study: Waste not want not

SQR3

How can we reduce the impact of waste from Hospitality establishments on the environment?

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Summary

All these areas of hygiene maintenance require a liaison with external personnel or companies in supplying these services.

An air conditioning system needs to be inspected monthly and cleaned at three monthly intervals to safeguard against diseases such as legionnaire’s disease.

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NO SMOKING

Under the Smoke-Free Environment Act 2000 NSW and Smoke-Free Environment Amendment Regulation 2009 NSW it is now illegal to smoke in any public places including restaurants.

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Good environmental hygiene practices:

Safeguard customers and staff against illness, Reduce maintenance costs Promote a smooth workflow Ensure a positive first impression of your

establishment Promotes a professional image for the organization

and you as a hospitality professional

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Continued…..

Each area or department in an establishment must have routine cleaning procedures in place and must provide the staff with appropriate cleaning items and chemicals.

Staff must be trained in how to clean and sanitize hygienically and effectively to prevent any illness or injury.

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The consequences of poor hygiene impacts of three areas

The hospitality establishment/ business The employee The customer

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Continued……..

In groups identify and explain the consequences of poor hygiene in the area allocated to your group.

Be prepared to share your answers with the class.

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The consequences of poor personal and environmental hygiene will almost certainly cause a domino effect’.

Explain the domino effect using a relevant example.

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Food hygiene:

refers to the safe handling of foods during all stages of processing and food preparation.

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Reflective question

Why is hygiene in a Hospitality kitchen so important?

In a Hospitality establishment a high level of hygiene, quality service and products are the main areas that will ensure a customer’s return.

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Customer’s expectations

Customers have every right to expect that a hospitality establishment will:

Be free from rats and other vermin, such as cockroaches and mice.

Employ clean and healthy staff Have clean glasses, utensils, crockery, facilities, rooms, linen,

etc. Provide high quality food and beverage that will not make them

sick.

If these things are not provided the establishment will lose its reputation and eventually the business will close due to the lack

of customers.

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Safe & hygienic handling of food & beverages

personal hygiene regular hand washing safe and hygienic handling of food and beverages correct food storage suitable dress and personal protective equipment and clothing safe handling and disposal of linen and laundry appropriate handling and disposal of garbage cleaning and sanitising following the workplace/organisation’s food safety program.

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Continued income and employment.

Customer return

Customer satisfaction

More business, better reputation

Higher staff morale

Increased level of productivity and quality

High level of hygiene

Benefits of Hygienic Work practices

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Activity

Explain why the following workplace procedures are in place in a sandwich shop.

1. Washing your hands after every staff break.

2. Tying your hair back and wearing a hair net or hat.

3. Wearing disposable gloves when preparing food.

4. Using different coloured chopping boards for different foods.

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Hygiene Legislation

Recall Legislation: The making of laws, rule or

standards by parliament, which are enforceable by the legal court system.

Food Legislation is governed on three levels-Federal (Whole country)-State ( NSW, VIC ,QLD etc)-Local ( Penrith Council)

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Regulation

A regulation is a law and , as such employers, workers, insurers and others must meet their obligations under both the legislation and the regulations.

Regulations support the general requirements of the legislation BUT provide more detail.

A regulation is passed one year after the Act.

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Code of Practice

The Code of Practice: a practical guide for meeting the duty-to-consult requirements set out in the Act and Regulation. The code references relevant sections of the Act and Regulation as they arise and includes:

instruction on the provisions of the Act and the Regulation

practical guidance and tools to assist industry to implement and maintain meaningful and effective consultative arrangements

case studies highlighting how various workplaces undertake consultation about hygienic work procedures.

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Legislation that governs hygiene in the workplace

Food Act 2003 (NSW) This Act covers all aspects of the handling of food and the

maintenance of premises where food is stored, prepared and sold.

The Act states that food must be: Produced safely Unadulterated (not changed, diluted e.g. adding water to a

bottle of bourbon) Accurately described; and Handled following recognized legislated hygiene standards

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Food Regulation 2010 (NSW)

The Food Regulation 2010 (NSW) contains requirements of the Australian New Zealand Food Standards Code. It provides more detail than the Food Act itself and gives detailed guidance to food service operators.

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In order to ensure that these legislative requirements are adhered to in all areas of food handling, the Act and Regulations cover the following items:

Food premises specifications Personal hygiene of food servers Environmental food hygiene Food appliances and serving equipment Transport of food (including vehicles) Packaging and labeling of foods Contamination issues Meat packing and meat premises hygiene Sampling and analysis of food items

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Hygiene Laws

Legal obligations of Food Handlers

Hygiene laws have been developed by legislative bodies to ensure food that is offered sale has been transported, stored, handled and cooked in a safe manner and therefore is safe to eat.

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Continued….

All Food Handlers and Food enterprises must comply with the minimum standards of hygiene to ensure food is safe to eat.

This relates to all stages of the Food Catering or Food Production cycle.

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The Food Catering Cycle

PurchasingTransportation

Delivery

StoragePreparation

Cooking

Serving

FOOD CATERING CYCLE

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Australian and New Zealand Food Standards Code (FSANZ)

This code was developed by Food Standards Australia New Zealand (FZANZ) in 1991 to address food borne illness and ensure food in Australia is safe to eat.

The Food Standards Code is a legal document setting out food safety program requirements that enterprises are required to follow.

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Continued….

The code also sets out the food safety practices that must be followed through the catering cycle as well as the knowledge, skills and health and hygiene required by food handlers.

It also sets out the cleaning and sanitizing requirements for premises including the maintenance of equipment.

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NSW Food Authority

The NSW Food Authority was set up in 2004 to oversea food safety in NSW.

It inspects food premises and enforces food laws.

It also contributes to national food standards and initiates food safety programs.

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Role of Food Safety Auditors

Food Safety Auditors (FSA) formerly known as Environmental Health Officers from the Food Authority or from local governments e.g. Penrith City Council are responsible for ensuring enterprises are meeting the Food Act and Regulations.

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The role of Food Handlers

Outline the role of a Food Handler in ensuring good hygiene practices are followed.

Refer to page 23 of Hospitality text

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Sources of information regarding hygiene procedures in the workplace/organisation include:

workplace/organisation food safety program staff training programs national food safety code legislation.

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Food Hygiene

Food hygiene: refers to the safe handling of foods during all stages of processing and food preparation.

Food spoilage: Undesirable changes in a food requiring it to be discarded.

Food Handler: is any person who handles, prepares, cooks or serves food as part of their occupation.

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How can you tell when a food is spoilt?

Food Signs of spoilage

Apple

Bread

Cheese

Steak

Milk

Carrot

Potato crisps

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CAUSES OF FOOD DETERIORATION AND SPOILAGE

Once food is harvested, picked, slaughtered or processed- whether it is from the factory line, fresh produce from the local dairy, meat from the farm, fruits from the orchard, or vegetables from the market garden it continues to ripen or age.

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Continued…..

One the ripening or ageing process has reached its peak, the quality then starts to deteriorate, until eventually spoiled.

Food that is spoiled or contaminated is no longer acceptable to eat and the food shows a change in its smell, appearance, texture, colour and flavour.

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Food spoilage makes food inedible by a change in:

Appearance Smell Colour Flavour Ageing

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Signs of spoilage

The food may start to smell, soften or be mushy. The food may be bruised or dried out, or you may

see that it has been affected by insects or rodents. It may be unsightly and discoloured which makes it

unattractive to eat. The food may have passed its prime and be no

longer at optimum quality.

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Food spoils as its quality deteriorates. Some types of food deteriorate faster than others. These foods are called perishable foods. Perishable foods have a short shelf-life and spoil quickly, thus this food needs careful storage. Foods in this category include meat, seafood, poultry, some fruit particularly strawberries and vegetables high in water content e.g. celery.

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Semi perishable foods have an expected shelf-life measured in weeks and months. Some food in this category include: biscuits, chocolate, potato crisps.

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Non perishable foods are foods with an expected shelf-life of over one year. Foods in this category include dried pasta, bottled sauces, canned fruit and vegetables.

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The deterioration and spoilage of food is due to a variety of factors including:

Microbial activity Enzymatic changes Physical and chemical reactions Environmental factors. Physical contamination

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Food contamination: The presence of an unintended item, substance or microorganisms in food that can lead to illness and disease if the food is consumed.

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Contamination can be visible as in the case of dirt, insects, hair, chemicals, cleaning compounds/ detergents etc. Because this type of contamination is generally fairly obvious, you usually would not use this food.

Invisible contamination refers to the contamination of food by living organisms that are so small we can’t see them. These are very small living things are micro-organisms are called microbes or germs. These ‘invisible’ contaminants, can make the food as dangerous and, in some cases, even more dangerous than the spoilage you can see.

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Microorganisms

One celled organisms that are too small to be seen by the human eye. Types of microorganisms include bacteria, yeast, mould and viruses .

There are four classes of microorganisms that can food to spoil or contaminate food.

These include:-bacteria-mould-viruses-yeast

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Bacterial Requirements for Growth

Most microorganisms are naturally present in raw foods. However, under the right conditions these can multiply to dangerous levels.

Conditions for growth include:-moisture-warmth-time-food-pH level

Summarise notes on pages 16-19 of you hospitality text.

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The danger zone

The danger zone is the ideal temperature range where microorganisms are most active and where they will multiply

The danger zone is from 5˚C – 60˚C. That’s why it is important to store foods in the

fridge below 5˚C and keep hot foods above 60˚C.

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Temperature Ranges for the main storage areas

-cupboard 12-15˚C -fridge 1˚C- 4˚C -freezer - 18˚C

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Correct storage temperatures for food items

Temperature Meat ? Poultry ? Seafood/ Fish ? Dry goods ? Fruit ? Vegetables ? Dairy foods ?

Storage method Meat ? Poultry ? Seafood/ Fish ? Dry goods ? Fruit ? Vegetables ? Dairy foods ?

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What is Cross-contamination?

The passing of micro-organisms from contaminated food or surfaces to other foods or surfaces.

1. Give an example of how cross- contamination can occur.

2. Outline procedures to prevent cross-contamination. (Text page 19)

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What is food adulteration?

When foreign bodies or objects fall into food causing the food to become contaminated.

Examples- Hair- Glass- Sand or dirt- Bandaid- -Droppings from pests1. Give an example of how food adulteration can occur.2. Outline procedures to food adulteration

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Common types of Bacteria found in food

Listeria Salmonella Staphylococcus Aureus Clostridium perfringes Camphylobacter jejuni Clostridium botulinum

Refer to pp 21-22 of your Hospitality text and copy the table.

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What is food poisoning?

Illness occurring when a person ingests contaminated foods and beverages.What you need to know Causes of food poisoning Symptoms of food poisoning Food handling practices to prevent food poisoning.

Refer to pages14- 20 of you hospitality text and summarise notes.

Video: Don’t poison your patrons

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Activity: Response

Brainstorm the consequences of cross contamination and food born illness (food poisoning)

Reading and discussion of article ‘Consumer warning do not let meat and chicken juice drip into salad’

Video clip FSIC Unforgettable www.foodsafety.asnau

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Causes of Food Hygiene Risks

Not heating food to the correct temperature Cross- contamination which is the transfer of

bacteria from contaminated food, benches, food handlers or utensils to uncontaminated food.

Leaving food in the danger zone for too long. Thermometers which have not been calibrated

periodically and hence do not function correctly. The use of inferior products- poor quality or out of

date.

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Continue……

Disregard for enterprise safe food handling procedures and programs.

Poor handling practices Incorrect thawing of food The use of chipped or cracked crockery or

utensils that habor bacteria

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Personal health issues that may pose a hygiene risk including:

diseases food borne airborne infectious illnesses -influenza -virus injury -open cuts/wounds -infections.

Indicators of personal health issues:

-runny nose -diarrhoea -coughing -sneezing -fever -rash.

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Food Hygiene Hazards

Food moving through the food production cycle may experience various hazards or risks that may cause contamination to the health and safety of the person consuming the food.

Hygiene hazards are classified into three groups-Biological-Physical-Chemical

Refer to page 14 of your Hospitality text and copy the table.

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Minimising or Removing Risks

Implement a Risk management System

Refer to p7 of Hospitality Text

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Reporting Risks

Personnel that hygiene hazards should be reported to including;

supervisor/team leader manager trainer health and safety officer.

Refer to pp 7-8 of Hospitality Text

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REMEMBER

Act within your own level of authority in terms of:

taking initiative problem-solving decision-making.

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Communication methods for reporting hygiene hazards and risks

formal/informal verbal written reports registers/logs/files

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What is a food safety program?

This is a preventative measure that is implemented to ensure food is safe for consumption.

What is Food safety?Refers to the prevention and control of food hygiene

risks.

What are food hazards?These have the potential to cause harm and may be

biological, chemical or physical in nature.

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What is the purpose of a food safety program?

Refer to pages 5 of Hospitality text.

What is HACCP? The quality assurance process of Hazard Analysis Critical Control

Points is used to control the risk of contamination by identifying critical control points in food production processes.

What are Critical control points?A step in the HACCP plan where control must be undertaken to

eliminate the hazard or reduce the hazard to an acceptable level.

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Activity: HACCP table

Recall the term food production cycle. Outline the flow of the food production cycle Use the cycle and explain the format and how to fill

in a HACCP table. Students complete a HACCP table for a high risk

food such as Chicken breast.

Demonstrate thermometer use and temperature recording sheets for fridges and hot holding such as a Bain Marie

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Remember!

There are three areas of hygiene- Personal, environmental and food hygiene.

By law Food Handlers must ensure high levels of hygiene are maintained under the Food Act NSW 2003.

Breeches in hygiene should be reported documented and controlled.

Food Handlers are responsible for good hygiene.

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Don’t

Go to work if you are sick e.g have a cold or the flu.

Wear jewelry to work Wear excessive amounts of makeup Cross contaminate Use expired food Don’t use dirty equipment Wear a dirty uniform

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Do’s

Wash your hands regularly. Keep your work area clean and tidy Shower daily Wear a clean uniform Wear a hat/ hair net Keep nails short and clean Store foods correctly Apply FIFO cover cuts and wounds cover labell and store raw food on the bottom shelf of the fridge, stock

rotation, expiry dates. Defrost- in the fridge and microwave not the kitchen bench. Use gloves when handling/ plating food.